Vegan Palak Tofu Recipe
Vegan Palak Tofu Recipe (Restaurant-Style Indian Spinach Tofu Curry)
Vegan Palak Tofu is a wholesome, plant-based twist on the classic Indian Palak Paneer. Made with fresh spinach, protein-rich tofu, and aromatic Indian spices, this dairy-free curry is creamy, comforting, and packed with nutrients. Perfect for weeknight dinners, vegan meal prep, and healthy Indian cooking, this recipe delivers authentic flavor without cream or butter.
If you’re looking for a healthy vegan Indian curry that’s rich in iron, protein, and flavor, this Vegan Palak Tofu is a must-try.
⭐ Why You’ll Love This Vegan Palak Tofu
- 100% plant-based & dairy-free
- High in protein, iron, and antioxidants
- Restaurant-style taste with simple ingredients
- Ready in 30 minutes
- Perfect with roti, naan, or steamed rice
- Ideal for vegan, gluten-free, and healthy diets
🥬 What Is Palak Tofu?
Palak Tofu is a vegan Indian spinach curry where tofu replaces paneer. Fresh spinach (palak) is blanched and blended into a smooth green sauce, then simmered with spices and pan-seared tofu cubes.
This dish keeps the soul of traditional palak paneer while making it suitable for vegans and lactose-intolerant eaters.
🧾 Ingredients for Vegan Palak Tofu
For the Spinach Base
- 4 cups fresh spinach (palak), tightly packed
- 1 medium onion, chopped
- 3–4 garlic cloves
- 1-inch ginger
- 1 green chili (optional)
For the Curry
- 200–250 g firm tofu, cubed
- 1 tbsp oil (or vegan butter)
- 1 tsp cumin seeds
- ½ tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp garam masala
- Salt to taste
- ½ cup water (as needed)
Optional (for creaminess)
- 2–3 tbsp cashew cream or coconut milk
👩🍳 How to Make Vegan Palak Tofu (Step-by-Step)
Step 1: Blanch the Spinach
- Boil water and blanch spinach for 1–2 minutes.
- Transfer immediately to ice water to retain the bright green color.
- Blend spinach with ginger, garlic, and green chili into a smooth purée.
Step 2: Prepare the Tofu
- Pan-fry tofu cubes in a little oil until lightly golden.
- Set aside (this step improves texture and flavor).
Step 3: Cook the Palak Curry
- Heat oil in a pan; add cumin seeds.
- Sauté onions until golden.
- Add turmeric and coriander powder.
- Stir in the spinach purée and cook for 5–7 minutes.
Step 4: Combine & Simmer
- Add tofu cubes, salt, and water as needed.
- Simmer for 5 minutes.
- Finish with garam masala and optional cashew cream.
Serve hot and enjoy a rich, creamy vegan palak tofu.
🍽️ Serving Suggestions
- With roti, naan, or paratha
- Over steamed basmati rice or jeera rice
- As a side dish in an Indian thali
- Meal prep-friendly for lunch boxes
🥗 Nutritional Benefits
- Spinach: High in iron, calcium, and antioxidants
- Tofu: Excellent plant-based protein source
- Low in saturated fat
- Supports heart health & digestion
❓ FAQs – Vegan Palak Tofu
Is Palak Tofu healthier than Palak Paneer?
Yes. Tofu is lower in saturated fat and cholesterol-free, making it a healthier vegan alternative.
Can I make this recipe without tofu?
Absolutely. You can substitute tofu with chickpeas, mushrooms, or vegan paneer.
How do I keep palak curry green?
Blanch spinach briefly and immediately cool it in ice water before blending.
Is this recipe gluten-free?
Yes, Vegan Palak Tofu is naturally gluten-free.
Can I store leftovers?
Yes. Store in an airtight container in the refrigerator for up to 3 days.
🌱 Pro Tips for Best Flavor
- Use firm tofu for better texture
- Avoid overcooking spinach to prevent bitterness
- Add a splash of lemon juice before serving for freshness
❤️ Final Thoughts
This Vegan Palak Tofu Recipe proves that comfort food can be healthy, cruelty-free, and delicious. Whether you’re vegan, transitioning to plant-based eating, or simply exploring healthy Indian recipes, this dish deserves a place in your kitchen.
👉 Try it once, and it will become a regular on your menu!
